Chile-Spiced Fruit Salad with Queso Fresco

Watermelon develops more of the antioxidant lycopene when stored at room temperature. Serve this dish as a side for roasted meats, or as a sweet-spicy dessert.

Ingredients

1/4 cup sugar

1/4 cup water

1 large jalapeño pepper, sliced in half lengthwise

2 cups cubed seedless watermelon

1 cup fresh blueberries

1 large peach, peeled and sliced

2 tablespoons fresh lime juice

7 1/2 teaspoons crumbled queso fresco

Nutritional Information

Calories 105

Caloriesfromfat 9%

Fat 0.4g

Satfat 0.3g

Monofat 0.1g

Polyfat 0.1g

Protein 2g

Carbohydrate 24.2g

Fiber 1.7g

Cholesterol 2mg

Iron 0.4mg

Sodium 12mg

Calcium 32mg

Calories 105

Caloriesfromfat 9%

Fat 0.4g

Satfat 0.3g

Monofat 0.1g

Polyfat 0.1g

Protein 2g

Carbohydrate 24.2g

Fiber 1.7g

Cholesterol 2mg

Iron 0.4mg

Sodium 12mg

Calcium 32mg

How to Make It

Step 1

Combine sugar and 1/4 cup water in a medium heavy saucepan; bring to a boil. Cook 15 seconds or until sugar dissolves. Remove from heat; add jalapeño to sugar mixture. Cover and let stand 1 hour or until cooled to room temperature. Strain sugar mixture through a fine mesh sieve over a bowl; discard solids.

Step 2

Combine watermelon, blueberries, and peach in a large bowl. Stir in sugar mixture and juice, tossing gently to coat. Sprinkle each serving with cheese.